Beef and Bean Chimichangas with Mexican Red Sauce Recipe

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This recipe for Beef and Bean Chimichangas with Mexican Red Sauce, by Meredyth Nelson, is from ,
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Directions:

Directions:

1. Preheat the oven to 350º.2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.3. Open the can of beans, and spread a think layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush tortillas with melted butter.4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

While chimichangas are baking prepare red sauce by sautéing onions and garlic in oil. Add rest of ingredients and simmer until cooked down. Place on after chimichangas have just come out of oven.

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